Effect of aqueous extract, hydrosol, and essential oil forms of some endemicOriganumL. (Lamiaceae) taxa on polyphenol oxidase activity in fresh-cut mushroom samples

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dc.contributor.authorTanhas, Esra
dc.contributor.authorMartin, Esra
dc.contributor.authorKorucu, Emine Nedime
dc.contributor.authorDirmenci, Tuncay
dc.date.accessioned2024-02-23T14:24:24Z
dc.date.available2024-02-23T14:24:24Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractOriganumL. is one of the high-value medicinal and aromatic plants generally used for various purposes in the field of food and health. This study evaluated the effect of aqueous extract, hydrosol and essential oil forms of sevenOriganumtaxa including three endemic species in fresh-cut mushroom samples in order to prevent polyphenol oxidase (PPO) activity. Food samples were treated with these natural preservatives (aqueous extract, hydrosol, and essantial oil) and stored at 4 degrees C temperature for a maximum of 5 days. It was found that the extract form ofOriganum vulgareL. subsp.hirtum(Link) Ietsw. provided maximum PPO inhibition with 64.50% of reduction on 3rd day. Similarly, 3-fold reduction in hydrosol application was observed withOriganum bilgeriP. H. Davis which is the endemic plant. These results were conducted with the extract forms containing water are more effective than essential oil form to inhibit PPO activity. Practical applications In this study, we have investigated alternative usage of someOriganumplants as natural anti-browning food additives in mushroom samples. The samples separately treated with aqueous extract, hydrosol, and essential oil forms of differentOriganumplants were stored until 5 days. PPO activities of samples on 1st, 3rd, and 5th days were used to determinate the shelf life of mushrooms associating with their browness.en_US
dc.description.sponsorshipNecmettin Erbakan Universitiy Scientific Research Projects Commission [181315001]; Scientific and Technological Research Council of Turkey [113Z225]en_US
dc.description.sponsorshipNecmettin Erbakan Universitiy Scientific Research Projects Commission, Grant/Award Number: 181315001; Scientific and Technological Research Council of Turkey, Grant/Award Number: 113Z225en_US
dc.identifier.doi10.1111/jfpp.14726
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85087809729en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.14726
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13940
dc.identifier.volume44en_US
dc.identifier.wosWOS:000548204400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleEffect of aqueous extract, hydrosol, and essential oil forms of some endemicOriganumL. (Lamiaceae) taxa on polyphenol oxidase activity in fresh-cut mushroom samplesen_US
dc.typeArticleen_US

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